Prep 5 mins
Cook 20 mins
For all the pitchers of tea I've made, I found one lemon and one orange just right for a citrusy summer drink. It doesn't matter the size, one each will do.
- In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
- In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
- I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.
Delicious iced tea! I cut the sweetener in half, as I prefer it less sweet. Great citrus flavor.
Yummy! I had 3 oranges hanging around the bottom of the crisper drawer that needed to be used up. When I saw this recipe, I knew I had found the perfect solution. I doubled this and it was so refreshing. Thanks, GailAnn.